Shelly's Recipe

CHI CHIS SEAFOOD ENCHILADA I

Category: Casseroles - Seafood

1 can cream of chicken soup
1/2 cup onions, chopped
8 ounces crab, chopped
1 3/4 ounces Monterey jack cheese, shredded
8 flour tortillas, 5-6 inch
1 cup milk
Dash nutmeg and pepper

In mixing bowl, stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds. Place 1/3 cup mixture on each tortilla and roll up. Place seam side down in greased 12 X 7 1/2 dish.

Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12 to 14 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.